4 from 3 votes
Pecan Pie Cookies
Delicious, crunchy, pecan pie cookies are the perfect blend of cookie and pie that will have everyone coming back for more. These thumbprint cookies are filled with a sweet pecan mixture and baked to perfection.
Prep Time
15 mins
Cook Time
12 mins
Additional Time
30 mins
Total Time
57 mins
Servings:
16
cookies
Calories:
233 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cookie
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
Pecan Pie Filling
- ½ cup light brown sugar packed
- ¼ cup light corn syrup
- 1 cups pecan finely chopped
Instructions
Cookie
- Preheat the oven to 350 degrees F and line your cookie sheet with parchment paper.
- In a large bowl, add the butter and sugar. Using a hand mixer on medium speed, beat until creamed.
- Add the egg and vanilla extract. Stir until combined.
- Add the flour, salt, and baking powder to the wet ingredients and stir until the dry ingredients are combined and a dough forms.
- Using a two tablespoon cookie scoop, scoop the dough balls and place 2 inches apart on a cookie sheet. If you want the cookies smooth, coat your hands with vegetable or canola oil and roll the dough between your hands. I didn’t do this.
- Use the back of a round measuring spoon, or use a spoon, to make an indentation in the middle of each cookie. You may need to spray the spoon with nonstick cooking spray. This is where the pecan pie filling will go.
- In a food processor or mini chopper, add the pecans. Pulse or chop with a knife to a fine chop, if you haven’t already.
Cup of Yum
Pecan Pie Filling
- In a medium mixing bowl, add the brown sugar, corn syrup, and chopped pecans. Stir until thoroughly combined.
- Add about 1 tablespoon or less of the pecan pie filling into the center of each cookie.
- Place in the preheated oven and bake for 10-12 minutes or until the bottom edge starts to become golden.
- Allow to cool and enjoy!
- Place in an airtight container and store at room temperature.
Notes
- Corn Syrup: Light or dark corn syrup will work for this recipe.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
128mg
(5%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
196IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 128mg | 5% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.